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Sticky Gingerbread Cupcake Recipe


  • 110g plain flour
  • 2 teaspoons ground ginger
  • 70g soft brown sugar
  • 2 eggs
  • 75g butter
  • 1 piece of finely chopped preserved ginger
  • 4 tablespoons milk
  • 2 tablespoon treacle
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoons ground cinnamon

Preheat the oven to 180 deg C/375f & prepare your cupcake pan with cases.

Sift the flour, ground ginger and cinnamon together then add the finely chopped ginger and mix.

In a separate bowl beat the butter and sugar together until fluffy, add in the treacle and the eggs. Once mixed, add in the flour mixture and gradually beat in the milk and bicarbonate of soda.

Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.

Ideal  with ginger frosting;

  • 75g butter
  • 175g icing sugar
  • 2 tablespoons of syrup from the preserved ginger
Beat the butter in a bowl until soft and fluffy.
Sift in the icing sugar and add the syrup.
Beat together until smooth.

Decorate with pieces of preserved ginger.